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You know exactly how stressful it is trying to juggle four different pots on the stove right before a big family dinner.
This Cheesy Baked Corn Casserole completely solves that chaotic timing problem by doing all the hard work in the oven.
Imagine pulling a hot, bubbling glass dish of sweet corn swimming in a thick, rich cream cheese sauce straight to the table.
The sharp cheddar crust is deeply golden brown, pulling into incredible gooey strings when you scoop into it.
The sweet, popping kernels offer the perfect textural contrast to the heavy, savory dairy base.
It is the absolute perfect comfort food side dish that pairs effortlessly with everything from holiday turkeys to Tuesday night barbecue chicken.
Let us break down the simple dairy science that makes this bubbling corn bake an absolute necessity for your recipe box.
Ingredients
- 1 8-ounce package cream cheese, cubed and at room temperature
- 4 tablespoons butter salted OR unsalted
- ⅓ cup milk
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 18-ounce bag frozen sweet corn, thawed
- Diced pickled jalapeños to taste (OPTIONAL)
- 1 cup shredded sharp cheddar cheese
Instructions
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Preheat: Preheat your oven to 350°F (175°C).
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Melt the Base: In a medium pot set over low heat, gently melt the cubed, room-temperature cream cheese and the butter together.
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Build the Sauce: Stir the milk into the melted dairy mixture until it is completely smooth and creamy.
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Mix in the Corn: Stir in the salt, freshly ground black pepper, thawed sweet corn, and the diced pickled jalapeños (if using).
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Transfer to Dish: Pour the warm corn mixture directly into an 8×8-inch square (or 2-quart) glass baking dish, spreading it out into an even layer.
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Top with Cheese: Sprinkle the freshly grated sharp cheddar cheese evenly over the top of the corn mixture.
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Bake: Bake uncovered in the preheated oven for 20 minutes, or until the cheese is deeply golden and the edges are beautifully bubbly. Serve warm!
